Antibacterial effects of allspice, garlic, and oregano essential oils in tomato films determined by overlay and vapor-phase methods

Antibacterial effects of allspice, garlic, and oregano essential oils in tomato films determined by overlay and vapor-phase methods

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Du, W-X., Olsen, C. W., Avena-Bustillos, R. J., McHugh, T. H., Levin, C. E., Mandrell, R., Friedman, Mendel
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 7 (2009), p. M390-M397
Materias:	Ajo Allium sativum Origanum Pimienta inglesa Aceites esenciales Propiedades antimicrobianas Film comestible Escherichia Escherichia coli Listeria Listeria monocytogenes Salmonella Tomate Lycopersicon esculentum Orégano
Publicación relacionada:	Contenido en: Journal of food science

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